Healthy Holiday Thanksgiving Recipes!
I’m a foodie at heart so I’ve pulled together some of my FAVORITE holiday recipes for you to use this Thanksgiving. All of these recipes are gluten, dairy, sugar and soy free so the substitutes are in there for you already to make them ultra healthy.
Why free of all these things you might ask?
Because one of the ways to keep yourself healthy over the holidays is to limit the amount of inflammatory foods you are eating, and the top inflammatory foods for EVERYONE are gluten, dairy, sugar and soy. Let’s be real, you’re probably going to have an alcoholic beverage or few so minimize the damage where you can.
These are just a few of my TOP favorites, for my recipes and ideas check out my Healthy Holiday Eats board on Pinterest.
Why free of all these things you might ask?
Because one of the ways to keep yourself healthy over the holidays is to limit the amount of inflammatory foods you are eating, and the top inflammatory foods for EVERYONE are gluten, dairy, sugar and soy. Let’s be real, you’re probably going to have an alcoholic beverage or few so minimize the damage where you can.
These are just a few of my TOP favorites, for my recipes and ideas check out my Healthy Holiday Eats board on Pinterest.
Bacon Wrapped Brussel Sprouts
12 strips of bacon
24 medium/large brussel sprouts
pepper, to taste
Directions
Preheat oven to 375ºF and line a baking sheet with tin foil or parchment paper. Prep brussel sprouts by washing and patting dry with a paper towel. Cut bacon slices in half. To make bacon wrapped brussel sprouts. Place a brussel sprouts at the top of a piece of bacon. Then roll it up and place on baking sheet. Season with pepper, to taste. Bake at 375ºF for 30-35 minutes depending on how crispy you like your bacon. To serve, insert a toothpick into each brussel sprout.
Courtesy Fit Foodie Finds http://fitfoodiefinds.com/2014/11/bacon-wrapped-brussels-sprouts/
12 strips of bacon
24 medium/large brussel sprouts
pepper, to taste
Directions
Preheat oven to 375ºF and line a baking sheet with tin foil or parchment paper. Prep brussel sprouts by washing and patting dry with a paper towel. Cut bacon slices in half. To make bacon wrapped brussel sprouts. Place a brussel sprouts at the top of a piece of bacon. Then roll it up and place on baking sheet. Season with pepper, to taste. Bake at 375ºF for 30-35 minutes depending on how crispy you like your bacon. To serve, insert a toothpick into each brussel sprout.
Courtesy Fit Foodie Finds http://fitfoodiefinds.com/2014/11/bacon-wrapped-brussels-sprouts/
Green Bean Casserole
1 cup raw cashews
3 large shallots, sliced into 1/8 inch thickness
1/4 cup almond meal or flour
1 tbsp cornstarch, arrowroot or tapioca flour
1/2 tsp fresh ground pepper
1/2 tsp sea salt
7 tbsp olive oil, divided
10 oz brown or white button mushrooms, sliced
1 medium onion, chopped
6 medium cloves of garlic, minced or pressed
1 1/2 lbs fresh green beans, tips snipped off
3 sprigs of fresh thyme
1 fresh bay leaf or 2 dry bay leaves
1 cup vegetable stock
salt and freshly ground pepper to taste
Directions
1. Take the cashews, place them in a medium sized bowl, and cover them with water until they are completely submerged. Cover with plastic wrap and refrigerate for 8 hours or overnight. Once the cashews have soaked, drain them and rinse thoroughly. Place the cashews in a blender or food processor and add 1/2 cup of water. Process on high speed until pureed into a thick creamy consistency.
2. Line a baking sheet with a double layer of paper towels. Place the shallot slices in a medium bowl and sprinkle the almond meal, arrowroot flour, ground pepper, and salt over the shallots. Toss to evenly coat the shallots. Heat 3 tablespoons of oil in a large sauté pan or skillet on high. Once the oil starts to simmer (but before it starts to smoke) reduce the heat slightly to medium high and add the coated shallots and fry them, stirring constantly, until they are golden brown, about five minutes or so. Once they are golden brown, move them to the baking sheet.
3. Add 2 more tablespoons of oil to the sauté pan or skillet and turn to medium heat. Add the sliced mushrooms and cook, stirring frequently, until they are brown, about 5-7 minutes depending on how thick the mushrooms are. Pour the mushrooms and any accumulated liquid, into a heatproof bowl.
4. Add the final 2 tablespoons of oil to the sauté pan or skillet and turn the heat to medium. Add the onions and cook until they soften, about 2-3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the green beans, thyme, bay leaves, pureed cashews and vegetable stock. Cook, stirring frequently, until the beans are slightly tender but crisp in the center, about 5 minutes. Add the mushrooms and liquid and continue to cook for another 5 minutes, or until the green beans are tender and the sauce has thickened. Once done, season with salt and pepper to taste. Remove the thyme and bay leaves before plating and sprinkle the fried shallots over the green beans before serving. Makes about 6 servings.
Courtesy of Eat the Love http://www.eatthelove.com/2013/11/vegan-green-bean-casserole/
1 cup raw cashews
3 large shallots, sliced into 1/8 inch thickness
1/4 cup almond meal or flour
1 tbsp cornstarch, arrowroot or tapioca flour
1/2 tsp fresh ground pepper
1/2 tsp sea salt
7 tbsp olive oil, divided
10 oz brown or white button mushrooms, sliced
1 medium onion, chopped
6 medium cloves of garlic, minced or pressed
1 1/2 lbs fresh green beans, tips snipped off
3 sprigs of fresh thyme
1 fresh bay leaf or 2 dry bay leaves
1 cup vegetable stock
salt and freshly ground pepper to taste
Directions
1. Take the cashews, place them in a medium sized bowl, and cover them with water until they are completely submerged. Cover with plastic wrap and refrigerate for 8 hours or overnight. Once the cashews have soaked, drain them and rinse thoroughly. Place the cashews in a blender or food processor and add 1/2 cup of water. Process on high speed until pureed into a thick creamy consistency.
2. Line a baking sheet with a double layer of paper towels. Place the shallot slices in a medium bowl and sprinkle the almond meal, arrowroot flour, ground pepper, and salt over the shallots. Toss to evenly coat the shallots. Heat 3 tablespoons of oil in a large sauté pan or skillet on high. Once the oil starts to simmer (but before it starts to smoke) reduce the heat slightly to medium high and add the coated shallots and fry them, stirring constantly, until they are golden brown, about five minutes or so. Once they are golden brown, move them to the baking sheet.
3. Add 2 more tablespoons of oil to the sauté pan or skillet and turn to medium heat. Add the sliced mushrooms and cook, stirring frequently, until they are brown, about 5-7 minutes depending on how thick the mushrooms are. Pour the mushrooms and any accumulated liquid, into a heatproof bowl.
4. Add the final 2 tablespoons of oil to the sauté pan or skillet and turn the heat to medium. Add the onions and cook until they soften, about 2-3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the green beans, thyme, bay leaves, pureed cashews and vegetable stock. Cook, stirring frequently, until the beans are slightly tender but crisp in the center, about 5 minutes. Add the mushrooms and liquid and continue to cook for another 5 minutes, or until the green beans are tender and the sauce has thickened. Once done, season with salt and pepper to taste. Remove the thyme and bay leaves before plating and sprinkle the fried shallots over the green beans before serving. Makes about 6 servings.
Courtesy of Eat the Love http://www.eatthelove.com/2013/11/vegan-green-bean-casserole/
Cornbread Stuffing
1 recipe Gluten-Free Dairy-Free Cornbread (~ 6 cups), broken into bite size pieces
2 tbsp extra virgin olive oil
1 cup chopped celery
1 cup chopped leeks or onion
10 oz of mushrooms, chopped
1 tsp rubbed sage
1 tsp dried thyme
salt and pepper to taste
½ cup vegetable broth
Directions
Preheat oven to 350 degrees. Heat oil in a large skillet. Saute celery, leeks, mushrooms, sage and thyme until vegetables are just soft, about 4-5 minutes. Season with salt and pepper. Transfer to a large bowl and toss with cornbread pieces. Add broth and toss gently. Transfer to a casserole dish and bake, covered, about 25-30 minutes until heated through.
Courtesty Jeanette’s Healthy Living http://jeanetteshealthyliving.com/2013/11/gluten-free-dairy-free-thanksgiving-stuffing.html
1 recipe Gluten-Free Dairy-Free Cornbread (~ 6 cups), broken into bite size pieces
2 tbsp extra virgin olive oil
1 cup chopped celery
1 cup chopped leeks or onion
10 oz of mushrooms, chopped
1 tsp rubbed sage
1 tsp dried thyme
salt and pepper to taste
½ cup vegetable broth
Directions
Preheat oven to 350 degrees. Heat oil in a large skillet. Saute celery, leeks, mushrooms, sage and thyme until vegetables are just soft, about 4-5 minutes. Season with salt and pepper. Transfer to a large bowl and toss with cornbread pieces. Add broth and toss gently. Transfer to a casserole dish and bake, covered, about 25-30 minutes until heated through.
Courtesty Jeanette’s Healthy Living http://jeanetteshealthyliving.com/2013/11/gluten-free-dairy-free-thanksgiving-stuffing.html
Mini Pumpkin Pies
For the filling:
1 can pumpkin or 1 1/2 cups pumpkin puree
2 very ripe bananas
1/2 cup coconut sugar
1 1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp sea salt
For the whip topping:
1 can full fat coconut milk (refrigerate overnight)
2 tbsp organic honey or maple syrup
1 tsp vanilla beans or vanilla extract
Directions
Preheat oven to 350. In a food processor, combine all the cupcake ingredients and blend until smooth. You may need to scrape down the sides a few times. Spoon the mixture into lined muffin pans. I used silicone liners for mine. They don't stick like paper liners can, foil ones will also work with less stick. Bake for 20-25 minutes. Let these cool completely before removing from the muffin liners or leave them in and serve. Put these in the fridge after baking. It should firm them up more.
To make the whip topping, open up your can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream. Scoop a little on top of each muffin. Enjoy!
Keep these stored in the fridge, and add the whipping cream on top when ready to serve!
Please Note: The texture/taste may vary based on the pumpkin puree and ripeness of the banana. These have more of a pumpkin pie texture than a cupcake texture.
Courtesy My Whole Food Life http://mywholefoodlife.com/2014/09/07/paleo-pumpkin-pie-cupcakes/
For the filling:
1 can pumpkin or 1 1/2 cups pumpkin puree
2 very ripe bananas
1/2 cup coconut sugar
1 1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp sea salt
For the whip topping:
1 can full fat coconut milk (refrigerate overnight)
2 tbsp organic honey or maple syrup
1 tsp vanilla beans or vanilla extract
Directions
Preheat oven to 350. In a food processor, combine all the cupcake ingredients and blend until smooth. You may need to scrape down the sides a few times. Spoon the mixture into lined muffin pans. I used silicone liners for mine. They don't stick like paper liners can, foil ones will also work with less stick. Bake for 20-25 minutes. Let these cool completely before removing from the muffin liners or leave them in and serve. Put these in the fridge after baking. It should firm them up more.
To make the whip topping, open up your can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream. Scoop a little on top of each muffin. Enjoy!
Keep these stored in the fridge, and add the whipping cream on top when ready to serve!
Please Note: The texture/taste may vary based on the pumpkin puree and ripeness of the banana. These have more of a pumpkin pie texture than a cupcake texture.
Courtesy My Whole Food Life http://mywholefoodlife.com/2014/09/07/paleo-pumpkin-pie-cupcakes/
Apple Pie Blondes
1/2 cup unsweetened applesauce
1/2 cup almond or cashew butter (can sub for peanut butter)
1/4 cup coconut flour, sifted
3-4 tbsp organic honey, coconut nectar or pure maple syrup
1 tbsp apple pie spice (a mixture of cinnamon, cardamom, nutmeg)
Optional- Coconut palm sugar + apple pie spice to top to form a small 'crust'
Directions
Preheat the oven to 350 degrees and grease a 9x9 baking tray. In a large mixing bowl, combine all the ingredients and mix very well until a very thick batter is formed. Transfer to the greased baking dish and bake in the oven for 30 minutes, or until the tops are golden. Remove from oven and allow it to cool completely. Refrigerate for at least an hour before slicing. Keep refrigerated.
Depending on the brand of coconut flour you use, you may need to add an extra tablespoon of coconut flour OR maple syrup to have the batter 'firm'.
Your pan size does not matter- I only filled half a 9 x 9 inch pan and formed a rectangular shape.
Courtesy The Big Man’s World http://thebigmansworld.com/2015/10/23/healthy-four-ingredient-flourless-apple-pie-blondies/
